An uncomplicated, but tasty and satisfying lunch for the daily diet - navy-style pasta from minced chicken. Horns, penne tubes, shells, bows or noodles - any pasta will do. If in doubt about the quality of a purchased semi-finished minced meat, chop the chicken fillet yourself.
Ingredients:
Pasta - 300 g
Chicken fillet - 400 g
Onions - 1 pc.
Vegetable oil - 30 ml
Salt, hot pepper - to taste
Greens - for serving
Step by step recipe:
Step 1 - To make naval pasta with minced chicken at home, take the foods on the list. The amount of vegetable oil can be increased. If you like it fatter, add butter, lard or pieces of bacon.
Step 2 - Boil the selected pasta in salted boiling water. Small ones take less time, read the instructions. After boiling, discard the pasta in a colander, drain the hot liquid and additionally rinse with clean boiling water. This way they won't stick together. Shake and let dry slightly.
Step 3 - Cut clean boneless chicken breasts into small cubes and lower them into a chopper bowl with a "knife" attachment. Grind to the state of minced meat or pass through a meat grinder.
Step 4 - In parallel, heat a frying pan or stewpan, pour in refined oil and after about half a minute, spread onions chopped into thin half rings. Sprinkle with a pinch of salt for light caramelization. Sometimes we stir with a spatula and fry until transparent, soft and flexible.
Step 5 - Add raw chicken mince to the fried onions, stir again, continue to steam.
Step 6 - Salt and pepper. We give 10-15 minutes to soak in spices and oil, keep it on low heat, you can under the lid. It is important not to dry it out, to leave it juicy - minced chicken comes to a condition very quickly.
Step 7 - We shift the boiled pasta to the whitened minced meat with onions, again wielding with a spatula. We combine the bird and shells, mix well and at the same time heat the already cooled pasta in a pan.
Step 8 - After decorating with a branch of fresh herbs, serve navy-style pasta with minced chicken hot, without ceremony and complex serving - immediately and directly in the pan.
Bon Appetit!
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